These chewy vegan ginger cookies use almond flour, making them suitable for gluten-free diets and gentle enough for those following GAPS or SCD. Sweetened with maple or rice syrup, they are a refined-sugar-free treat.
Cookies are an essential comfort for many of us, but when you avoid grains, starch, refined sugar and dairy it can feel like biscuits are off-limits. This recipe proves you can have a simple, satisfying cookie without those ingredients. These chewy ginger cookies are small, quick to make and use only a handful of pantry staples.
This version is adapted from an earlier coconut-flour ginger biscuit idea, but here ground almonds form the base for a softer, chewier texture. The dough comes together in minutes and yields a small batch—perfect to prevent overindulgence or to make when you want just a few treats.
The recipe is intentionally compact: four main ingredients plus optional sesame seeds and a few drops of almond extract if you like. Almonds contribute protein, fibre, magnesium and vitamin E, while sesame seeds add calcium, copper and manganese. Coconut oil provides richness and helps bind the dough. Choosing maple or rice syrup keeps the cookies refined-sugar-free; rice syrup is lower in fructose if that is a concern.
If you prefer a crisper cookie and are following a vegan diet, swapping honey for maple or rice syrup (if not already using syrup) can produce a slightly crisper edge. Honey is hygroscopic—it attracts moisture from the air—so cookies made with honey tend to stay softer. I typically use a full tablespoon of ground ginger for a lively, spicy bite. If you want a milder ginger flavour, reduce it to around a teaspoon.
The finished cookies are modest in sugar but still sweet; there is approximately a tablespoon of syrup or honey across the whole batch of six cookies, so consider portioning sensibly. They are soft when freshly baked and stay soft in storage because of the almond flour and liquid sweetener. If you prefer a crunchier texture, flatten them thinner or bake a little longer, watching closely to avoid over-browning.
Pin the recipe for vegan ginger cookies so you don’t lose it.
Chewy Vegan Ginger Cookies (Grain-Free, Refined Sugar-Free)
Gluten-free, dairy-free, egg-free, refined sugar-free and soya-free. Suitable for paleo, GAPS and SCD diets.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 6
Author: Vicki Montague – the Free From Fairy
Ingredients
- 40 g ground almonds (almond flour)
- 20 g coconut oil (solid; you can use a little more for a thinner, larger biscuit)
- 1 tbsp ground ginger (reduce to 1 tsp for a milder flavour)
- 1 tbsp sesame seeds (optional)
- 15 g maple syrup (or rice syrup; use runny honey if not vegan)
- A few drops of almond extract (optional)
Instructions
- Preheat the oven to 180°C (160°C fan, gas mark 4). Line a baking tray with baking paper.
- Place the ground almonds, ground ginger and sesame seeds (if using) into a mixing bowl.
- Add the coconut oil and the maple or rice syrup. Use your fingers or a spoon to squash and mix the coconut oil and syrup into the dry ingredients until a soft dough forms. Stir in a few drops of almond extract if desired.
- Divide the dough into six equal portions. Roll each portion into a ball and place them on the lined tray.
- Flatten each ball gently to form a circle about 3 cm in diameter. If you prefer flatter, crisper cookies, press them thinner.
- Bake for 8–10 minutes until the edges are lightly golden. Baking time may vary slightly by oven, so watch them closely from 8 minutes onward.
- Allow the cookies to cool on the tray. They will firm slightly as they cool but remain soft and chewy.
Notes
If you want crisper cookies, increase the coconut oil slightly and flatten more thinly before baking, or bake a minute or two longer. Using honey will keep the cookies softer over time due to its moisture-attracting properties. For lower fructose, choose rice syrup instead of maple syrup.
Nutrition (Approx)
Per cookie (approx): Calories: 84 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 7 g | Saturated fat: 3 g | Sugar: 2 g | Fibre: 1 g
These cookies are an easy, wholesome option when you want a quick sweet treat without refined sugar or gluten. They make a small batch that is perfect for sharing or for keeping in a sealed container for several days. If you try them, I’d love to hear how you adjusted the ginger intensity or texture to suit your taste.
